Sourdough Chocolate Muffins
We have a growing number of sourdough fans around here lately (yay)! After sharing sourdough pancakes, sourdough brownies, sourdough cookies, and more, lots of you have asked how to incorporate your sourdough discard into even more recipes, like my double chocolate muffins. After some tweaking, we came up with the most irresistible, moist, and chocolatey chocolate sourdough muffins there ever were!
Why You’ll Love This Recipe
Decadent chocolate flavor. We’ll use Dutch process cocoa and bloom it with hot water and instant coffee for good flavor here. And of course, we top the muffins with plenty chocolate chips! Not too dense or heavy. These muffins stay light and fluffy, so they’re not overly indulgent. They are also incredibly moist, thanks to a few key ingredients like sour cream, oil, and brown sugar. Pretty, rounded muffin tops. Nothing is more disappointing than a flat muffin! We’ll use my tried and true technique (borrowed from my chocolate chip muffins and banana muffins) for tall, bakery-style muffin tops. Perfect for using up sourdough discard. This is just one of many sourdough recipes in my growing sourdough recipes collection!
What You Need
Before we get started, let’s talk ingredients (and substitutions!).
Sourdough discard. If you’re a sourdough fan (I’m not sure why you’d be here otherwise!), you’ll have some of this lying around. If you’re new to the sourdough game but want to get started, head over to my how to make a sourdough starter post! Sour cream. We’ll add this for the same reason we do in my sourdough blueberry muffins; it adds flavor, tenderness, and moisture. If you’d like, you can substitute full-fat, plain Greek yogurt instead. Dutch cocoa. Using Dutch process cocoa provides a smoother flavor and darker color than natural cocoa would. I talk more about this below. Hot water + instant coffee. Both of these will intensify the chocolate flavor of our muffins. You can alternatively use very hot coffee instead, if you don’t keep instant coffee on hand. Whichever you choose, make sure it’s nice and hot because we’ll be using it to bloom our cocoa! Oil. Avocado, canola, or vegetable oil are all good options here. Melted butter could also work instead, but the muffins will be a bit more dense and they won’t stay as moist for as long.
SAM’S TIP: If you don’t have brown sugar on hand, you might be able to make your own. I have a tutorial on how to make brown sugar that uses just two pantry staples (sugar and molasses)! This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Sourdough Muffins
SAM’S TIP: Don’t let your muffins cool completely in the muffin tin, or they could end up over-baked or with soggy/greasy muffin liners. I recommend letting them cool in the tin for 5 minutes before (carefully!) removing to a cooling rack. If you don’t have any muffin liners on hand, you can always make your own! I have a tutorial on how to make muffin liners out of parchment paper that’s easy peasy. Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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